Cuban Black Bean Soup [Meatless Meals]

Eating habits in our country are slowly changing with more people willing to eat meatless meals one or two times per week. We eat lots of vegetarian meals in our house, and the protein we turn to most often are beans. Not only are they satisfying, but they can be prepared in myriad ways from soups to cakes, from dips to salads.

In the fall we eat some type of bean soup every week and this simple and tasty black bean soup is one of my family's favorites. It's nice served with rice or on its own. You can spice it up by adding chopped chiles or hot sauce or zing it up with lime. You can even scoop it up with tortilla chips. It's one of the most family-friendly recipes I know.

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This recipe was given to me by a friend who got it from a friend. I've adapted it slightly to suit my own taste. Please feel free to do the same.

CUBAN BLACK BEAN SOUP

Ingredients:

7 cups cooked black beans (a one pound bag of dried beans prepared according to package directions. I cooked mine with 3-4 bay leaves because I love the flavor.)

3 Tbsp olive oil

4 garlic cloves, minced

1 large sweet onion, finely chopped (reserve some for garnish)

1 tsp each ground cumin, coriander, paprika

1 carrot, diced

1 medium bell pepper, chopped

2 stalks of celery, finely chopped

2 tomatoes, chopped

a handful of parsley, chopped

rind of one orange (several large peels)

juice of the above orange

6 cups hot, boiled long-grain rice, white or brown

Drain the beans and reserve the liquid.

In a large dutch oven or soup pot, saute onions, garlic, and spices in oil over medium heat, stirring until onions are translucent. Add carrots and celery, saute for 3-4 minutes more. Add peppers and saute another 5 minutes. Add salt, pepper, parsley, and tomatoes. Simmer until the vegetables are tender.

Combine the drained black beans with the vegetables. Add in as much bean liquid as you like, more for a thinner soup, less if you like it thicker. Add the orange rind and simmer on low for about 30-45 minutes. Stir often.

Remove orange rind. Stick blend the soup until it's as thick as you like. (Or remove a cup or two of soup to blender, blend, then add back to soup.) Add fresh orange juice and cook 5-10 minutes more. Taste. Serve on hot rice. Garnish with chopped onions, chiles, and/or lime wedges.